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Friday, 31 March 2017

Ari Vada


Ingredients:

1 1/2 cup roasted rice flour
3/4 cup grated coconut
1 big onion, chopped
5 green chillies, finely chopped
small piece ginger, finely chopped
5-6 curry leaves, chopped
salt to taste
oil for frying

Preparation:
  1. In a bowl, add the rice flour, grated coconut, chopped onion, green chillies, ginger, curry leaves and salt and mix well.
  2. Add water little by little to this and knead to a soft and moist dough.
  3. Heat oil in a deep frying pan over medium flame.
  4. Take a small amount of dough and gently flatten using your fingers.
  5. Then slide it gently into the hot oil and fry till it turns golden. Remove it from the oil and serve with tea or coffee :) 

Thursday, 30 March 2017

Chakka Varatti / Jackfruit Preserve ( Jackfruit Jam )


Ingredients:

25 ripe jackfruit big pieces
1 cup powdered  jaggery
1 cup water
1 tsp dry ginger powder
1/4-1/2 tsp cardamom powder
2 tbsp ghee

Preparation:
  1. Remove the seeds from the jackfruit pieces and chop them into pieces.
  2. Then pressure cook it with half a cup of water for 4-5 whistles on medium flame.
  3. Meanwhile melt the powdered jaggery with half a cup of water in a pan to get a thick syrup. Strain the syrup and keep it aside.
  4. Once the pressure releases, open the cooker and mash the cooked jackfruit with backside of a  wooden spoon/ ladle as a paste (or grind it to a smooth paste).
  5. Then keep the pressure cooker on the flame ( or transfer it to a heavy bottomed pan ) and allow to evaporate the water by stirring.
  6. Pour the strained jaggery syrup to this and allow to cook stirring continuously till it becomes thick and jam like consistency.
  7. When the water content is almost evaporated, add ghee little by little and keep stirring until the mixture leaves the sides.
  8. Add the dry ginger powder and cardamom powder and mix well.
  9. Remove from the flame and let it cool to the room temperature. Store in an airtight container and refrigerate..

Sprouted Green Gram / Mulappicha Cherupayar Thoran


Ingredients:

2 cups sprouted green gram / mulappicha cherupayar
1 onion, chopped
4-5 green chillies, slit
2 garlic cloves, crushed
1/2-3/4 cup grated coconut
a pinch of cumin seeds
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 tsp cumin seeds
salt to taste
1 tbsp oil

Preparation:
  1. Heat oil in a splutter mustard seeds. Add chopped onion, green chillies, garlic and curry leaves and saute well.
  2. Add sprouted green gram, grated coconut, cumin seeds, turmeric powder and salt and mix well. Sprinkle 3-4 tbsp of water.
  3. Cover and cook on low-medium flame for about 10 minutes, stirring in between, until done.
  4. Then remove the lid and stir well for 1-2 minutes till all the water dries up...Remove from flame and serve with rice...

Wednesday, 29 March 2017

Cucumber Raita


Ingredients:

1 cucumber
1 1/2 cup yoghurt
1/2 tsp ginger, finely chopped
1/4 tsp cumin powder
1 tbsp coriander leaves, chopped
salt to taste

Preparation:
  1. Peel and chop the cucumber into fine pieces. Add little salt to this and keep it aside for 10 minutes.
  2. In a large bowl, add the yoghurt and stir well. Add chopped ginger, cumin powder, coriander leaves and a pinch of salt and mix well.
  3. Add the finely chopped cucumber to this and mix well. Serve this raita with biriyani, pulao etc.

Tuesday, 28 March 2017

Koonthal - Koon Biriyani / Squid - Mushroom Biriyani


Ingredients:

500 gm squids/ koonthal
3 tsp chilli powder
1/4 tsp turmeric powder
4 onions, thinly sliced
8 green chillies, crushed
2 tbsp ginger-garlic paste
2 tomatoes, chopped
1 1/2 cup mushrooms, chopped
1/4 cup yoghurt
1 tsp lemon juice
1 cup coriander leaves, chopped
1/4 cup mint leaves
1 1/2 tsp garam masala
3 cups basmati rice
5 cups boiling water
3 cloves
3 cardamoms
3 cinnamon
1 bay leaf
3-4 tbsp ghee
salt to taste

Preparation:
  1. Clean and cut squid into round pieces and marinate it with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  2. Wash the rice, drain it and keep it aside.
  3. Heat oil in a pan and fry the marinated squid pieces and keep it aside.
  4. Heat oil in a pan and add 3 sliced onions and saute well till transparent.
  5. Add crushed green chillies and ginger-garlic paste and saute well.
  6. Add chopped tomatoes to this and saute till soft.
  7. Add chopped mushrooms and cook covered on low flame for 8-10 minutes.
  8. Add yoghurt and 1 tsp garam masala to this and mix well.
  9. Then add fried squids and mix well.  Add chopped coriander leaves, mint leaves and lemon juice to this, mix well and remove from flame.
  10. To prepare the rice, heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves,bay leaf and 1 sliced onion and saute till transparent.
  11. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water and salt and cook till rice is done at low flame. Remove from the flame.
  12. To layer the biriyani, take a wide thick bottomed pan and apply some ghee. Layer the bottom of the pan with half of cooked rice.
  13. Add little garam masala and coriander leaves and then add prepared squid - mushroom masala over the rice and then add remaining rice as a top layer. 
  14. Sprinkle little garam masala and add coriander leaves and a pinch of yellow food colour /saffron mixed with 1 tbsp lemon juice/ milk.on top. 
  15. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes.
  16. Switch off the flame and serve hot with raita , pappadum and pickle...

Monday, 27 March 2017

Unakka Chemmeen - Cheera / Dried Prawns - Spinach Thoran


Ingredients:

3 cups pacha cheera / spinach, chopped
1/2 cup dried prawns, cleaned
1/2 cup grated coconut
1 small onion, sliced
2 garlic cloves, crushed
2 green chillies, chopped
1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1/2 tsp mustard seeds
1 tbsp oil

Preparation:
  1. In a pan, add cleaned dried prawns and dry roast it for few minutes and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced onion, crushed garlic and green chillies and saute till onion turns transparent.
  4. Add dried prawns, chilli powder and turmeric powder and stir well for few minutes.
  5. Then add chopped cheera and salt, mix well and cook covered on low flame until it is almost dry, stirring occasionally.
  6. Now add grated coconut, mix well and cook for 2-3 minutes on low flame. Remove from flame and serve with rice...

Mango Puttu


Ingredients:

1 1/2 cup puttu podi
1/2-3/4 cup grated coconut
1 cup / 1 ripe mango, chopped
1 tsp sugar
salt to taste
water as required

Preparation:
  1. Peel and chop mango into small cubes and mix this with 2 tbsp of grated coconut and 1 tsp of sugar and keep it aside.
  2. Mix little salt in water and add this water little by little to the puttu podi till it becomes wet/ moist and mix thoroughly without any lumps.
  3. To prepare puttu, take a puttu maker ( I used chiratta puttu maker) and layer it with 1 tbsp grated coconut first, then 1- 1 1/2 tbsp mango mix and then add the puttu podi .
  4. Top it with another layer of mango mix and some grated coconut.
  5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. Remove it to a plate and serve hot...

Sunday, 26 March 2017

Mushroom and Potato Curry / Koon Urulakizhangu Curry


Ingredients:

200 gm mushrooms
3 medium potatoes
1 small onion, chopped
1 big piece ginger, crushed
2 green chillies, chopped
1 sprig curry leaves
1 tomato, chopped
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp kashmiri chilli powder
1 1/2 garam masala
1/2-3/4 tsp cumin powder
1 tsp mustard seeds
2 cups thick coconut milk
salt to taste
2 tbsp oil

Preparation:
  1. Cut mushrooms into pieces and keep it aside. Chop potatoes into small cubes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced onion, crushed ginger, green chillies and curry leaves and saute well.
  4. Reduce the flame and add turmeric powder and mix well.
  5. Add coriander powder and chilli powder and saute for 2 minutes.
  6. Add chopped tomato and salt and mix well. 
  7. Then add chopped potatoes, mix well and cook it covered on medium flame for about 5 minutes.
  8. Add chopped mushrooms and coconut milk and mix well. Turn the flame to high and add 1 tsp garam masala and cumin powder and mix well.
  9. Adjust the salt and then cook covered till the potatoes and mushrooms are cooked and the gravy thickens. 
  10. Add the remaining garam masala, stir well and switch off the flame. Serve hot...

Saturday, 25 March 2017

Twix Cake


Ingredients:

For Vanilla Loaf:

3/4 cup all purpose flour
1 tsp baking powder
a pinch of salt
55 gm unsalted butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup milk
1/2 tsp vanilla essence

For Caramel Sauce:

150 gm / 3/4 cup sugar
75 gm unsalted butter
1/4 cup + 2 tbsp fresh cream
1/4 tsp salt

500 gm milk compound/ milk chocolate

Preparation:

For Vanilla Loaf:
  1. Preheat oven to 170 degree celcius. Butter a 9 by 3 inch loaf pan and line it with baking paper.
  2. Sift together all purpose flour, baking powder and salt in a bowl and keep it aside.
  3. In a bowl, mix together milk and vanilla essence and keep it aside.
  4. In a large mixing bowl or in the bowl of an electric mixer, add butter and beat on medium speed until it becomes light and fluffy.
  5. Add the sugar and beat on medium high speed for 4-5 minutes until the mixture becomes creamy, pale and light.
  6. Add the egg and beat on medium high speed for 1 minute until the egg is completely combined.
  7. Then add flour in 3 parts and milk mixture in 2 parts, beating until just combined after each addition, starting and ending with the flour.
  8. Pour the batter into the prepared loaf pan and level the top. 
  9. Bake it in the preheated oven for 15-20 minutes or until the toothpick inserted into the centre of the cakes comes out clean.
  10. Cool on wire rack for 10 minutes. Cling wrap the cake and freeze for few hours.


For Caramel Sauce:
  1. In a heavy bottomed saucepan (non stick pan), add the sugar and keep over medium flame. Do not use spoon or spatula. Keep swirling the saucepan using the handle of the pan to avoid burning of sugar. Keep removing it off the flame until sugar dissolves and do not let it smoke.
  2. Wait until the caramel colour becomes deep, but not burnt. Do this step with care, until the caramel gets to the right colour and sugar is also all melted.
  3. Remove the caramel from heat, and pour the cream gently in a slow stream, a little at a time and keep stirring as you add the cream. Care should be taken in this step - if you add all the cream together, the caramel would crystallize.
  4. Add the butter and salt and keep the caramel back on low flame and keep stirring until butter is fully melted.
  5. Then increase flame to medium and keep stirring for 4-6 minutes to thicken up the sauce. 
  6. Remove from the flame and let cool completely.
Assembling the Cake:
  1. Line up the loaf pan with butter paper/ baking paper hanging from either sides.
  2. Place the vanilla loaf into this prepared loaf pan. Pour over the caramel sauce on top of the cake.
  3. Level the top using an offset spatula and freeze it for 2 hours.

      4. Lift the set cake by pulling out the butter paper hang. Place the cake on top of a wire rack with a baking tray underneath.
    5. Melt the chocolate by using a double boiler or in a microwave. While its not very hot, pour over the cake to cover completely on top and all sides of the cake. 
     6. Let cool until chocolate hardens.. Cut into slices and serve...


  • Cut with hot knife, to get the perfect slice of cake...

Recipe Source: Fondbites Bake Along...

Friday, 24 March 2017

Persimmon - Strawberry Milkshake


Ingredients:

1 big persimmon
6-8 strawberries, chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

Preparation:
  1. Peel and chop persimmon into pieces. 
  2. In a blender, add the chopped persimmon, strawberries, chilled milk and sugar and blend well until smooth and creamy.
  3. Pour the prepared milkshake into serving glasses and serve.........

Thursday, 23 March 2017

Spicy Mussels/ Kallummakkaya Masala


Ingredients:

30 mussels/ kallummakkaya, cleaned
1 large onion, finely chopped
1 green chilli, slit
2 tomatoes, finely chopped
1 tsp ginger-garlic paste
1 sprig curry leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
1 tsp fennel seeds
1 cinnamon stick
2 cardamoms
salt to taste
2-3 tbsp oil

For marination:

1 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp pepper powder
1/2 tsp garam masala
1 tsp ginger-garlic paste
salt to taste

Preparation:
  1. Clean the mussels and marinate it with the above marination ingredients and keep it aside for 10-15 minutes.
  2. Heat oil in a pan and add the marinated mussels, mix well and cook it for 7-10 minutes or till it is well cooked. Remove the mussels into a plate leaving the masala / juice in the pan.
  3. Heat this remaining masala / juice in the pan and add cinnamon, cardamom and fennel seeds and cook for a minute.
  4. Add the chopped onion, green chilli and curry leaves and saute for 5 minutes till it tuns golden.
  5. Add ginger-garlic paste and saute for a minute.
  6. Add chilli powder, coriander powder, turmeric powder, garam masala, pepper powder and salt and mix well for a minute.
  7. Add the chopped tomatoes to this , mix well and cook it covered on low heat for 5 minutes or till it turns soft.
  8. Then increase the flame and add little water to this , mix well and cook for 2 minutes till the oil separates.
  9. Add the cooked mussels to this, mix well and cook for 3-4 minutes. Remove it from the flame and serve...
  • Adjust the spice level according to your taste....

Tuesday, 21 March 2017

Potato Stew


Ingredients:

3 medium potatoes
1 big onion, chopped
4 green chillies, slit
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1/4 tsp turmeric powder
1/4-1/2 tsp chilli powder
1/2 tsp pepper powder
1/4 tsp garam masala
1 sprig curry leaves
3/4 cup thin coconut milk
1/4 cup thick coconut milk
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Peel and chop potatoes into pieces.
  2. Heat oil in a pan and add chopped onions, ginger, garlic and green chillies and saute well till onion turns transparent.
  3. Add turmeric powder, chilli powder and garam masala and mix well on low flame.
  4. Then add chopped potatoes and salt, mix well and cook it adding enough water.
  5. When potatoes are cooked, add thin coconut milk, pepper powder and curry leaves and boil it for 5-7 minutes.
  6. Then add thick coconut milk and heat for 2 minutes. Remove from the flame and serve with vellayappam, idiyappam etc...

Monday, 20 March 2017

Spinach / Palak Pachadi


Ingredients:

1/4 cup palak / spinach leaves, finely chopped
1 cup grated coconut
small piece ginger
1-2 green chillies
1 cup yoghurt
1 tomato, finely chopped
3/4 tsp mustard seeds
1/2 tsp urad dal
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, add the chopped spinach and saute for 2-3 minutes or till the raw smell disappears.Then grind it to a smooth paste adding little water and keep it aside.
  2. Grind grated coconut, ginger and green chillies together to a fine paste. Then mix this ground paste with yoghurt.
  3. Add chopped tomato, salt and spinach paste to this coconut- yoghurt mixture and mix well.
  4. Heat oil in a small pan and splutter mustard seeds.  Add urad dal, dry red chillies and curry leaves and fry.
  5. Pour this over the prepared mixture/ pachadi, mix well and serve with rice....

Sunday, 19 March 2017

Blueberry - Rose Milk Popsicles


Ingredients:

1 cup blueberries
1/2 tbsp lemon juice
1 cup milk
4-5 tbsp sugar ( or as required)
few drops of rose milk mix/ essence

Preparation:
  1. Puree the blueberries adding lemon juice, enough sugar and 2 tbsp water in a blender until very smooth.
  2. Fill popsicle moulds halfway with this blueberry puree and freeze it for 1 hour.
  3. In a bowl, add milk and enough sugar and mix well till sugar dissolves. Add rose milk mix to this and stir well. ( or blend milk, sugar and rose milk mix together)..
  4. Then pour this rose milk evenly over the blueberry layer and freeze for 6-8 hours or overnight...
  5. To release the popsicles, run the mould under the warm water for 20-30 seconds...Serve it immediately...

Friday, 17 March 2017

Kovakka Varavu / Ivy Gourd Thoran


Ingredients:

250 gm kovakka/ ivy gourd
1 small onion, chopped
1/2 of 1 small tomato, chopped
3-4 green chillies, chopped
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/4- 1/2 cup grated coconut
1 tsp mustard seeds
salt
oil

Preparation:
  1. Wash and chop the kovakka into pieces.
  2. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add curry leaves and crushed garlic and fry.
  3. Add chopped onion and saute till transparent. Add green chillies, chopped tomato and chopped kovakka and mix well.
  4. Add turmeric powder and salt, mix well and cook covered at low flame till done, stirring occasionally. (Sprinkle little water if required).
  5. Add grated coconut , mix well and cook for 2-3 minutes on low flame. Remove from flame and serve with rice...

Thursday, 16 March 2017

Pink Rava Puri / Beetroot - Rava Poori


Ingredients:

1 cup rava/ semolina
1 cup plain flour
1 beetroot
2 tsp ghee
salt to taste
oil for frying

Preparation:
  1. Peel and chop beetroot into small pieces and grind it in a blender adding about 3/4-1 cup of water. Strain its juice and keep it aside.
  2. In a bowl, add rava, plain flour, ghee and salt and knead it well adding enough beetroot juice to make a soft dough. Keep it aside for 30 minutes. 
  3. Make small balls out of this dough and roll it into small thick circles or discs using a rolling pin.
  4. Heat oil in a pan and slide each rolled poori carefully in to the hot oil and fry on both sides on medium flame and drain it on a paper towel...Serve hot...

Wednesday, 15 March 2017

Chicken - Carrot Soup


Ingredients:

1 cup chicken, cooked and shredded
3 carrots, peeled and grated
2 garlic cloves
4 cups of chicken stock
3-4 tbsp plain flour
1 tsp dried parsley
freshly ground pepper powder
salt to taste
1 1/2 tbsp olive oil / 25 gm butter

Preparation:
  1. Cook the chicken with 4 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  2. Strain the stock into a bowl and keep it aside.
  3. Heat olive oil /butter in a pan on medium heat and add grated carrots and crushed garlic and saute for about 10 minutes till soft and have changed the color.
  4. Add diced onion to this and saute well till soft.
  5. Add plain flour and saute till the raw smell disappears on low flame. Add parsley and mix well.
  6. Add chicken stock slowly, stirring continuously to avoid lumps and let it simmer for 10-12 minutes.
  7. Allow it to cool and then grind it to make a puree using a blender.
  8. Transfer this puree back to the pan and add the shredded chicken pieces, mix well and cook for 2-3 minutes.
  9. Add pepper powder and salt to taste , mix well and remove it from flame. Serve hot...

Tuesday, 14 March 2017

Paneer Pancakes


Ingredients:

250 gm paneer
2 eggs
1/2 cup plain flour
1/2 tsp baking powder
50 gm butter
a pinch of salt
3-4 tbsp sugar
1/2-3/4 cup milk ( or as required )

Preparation:
  1. Make a smooth paste of paneer using a blender/ food processor and keep it aside.
  2. Mix plain flour , baking powder and a pinch of salt in a bowl and keep it aside.
  3. In a bowl, beat the eggs using a beater until fluffy. Add sugar to this and beat until the sugar dissolves. 
  4. Add smooth paneer paste and beat well. Then add the flour mixture and mix well.
  5. Add the milk and beat/ whisk well to a thick batter.
  6. Heat a non stick frying pan/ skillet over low heat and grease lightly with butter.
  7. Pour a ladle of pancake batter onto the hot pan.
  8. Cook for 2-3 minutes or until bottom of the pancake is brown and bubbles form on the surface. Turn over and cook for 1-2 minutes until the pancake turns golden brown.
  9. Repeat with remaining batter, brushing the pan with melted butter.
  10. Transfer to a serving plate and serve with maple syrup or honey......

Monday, 13 March 2017

Chilli Egg


Ingredients:

4 hard boiled eggs
1 egg, beaten
2 onions, diced
1 capsicum, chopped
3-4 green chillies, chopped
1 tsp ginger, chopped
2 tsp garlic, chopped
1/2 tsp chilli powder
1/2 tsp crushed black pepper
2-3 tbsp tomato sauce
2 tsp soy sauce
1 1/2 tsp chilli sauce
3 1/2 tsp corn flour
1 tbsp spring onion, chopped
salt to taste
oil

Preparation:
  1. Cut each hard boiled egg into 8 pieces and keep it aside.
  2. In a bowl, add the beaten egg, 1 1/2 tsp corn flour, 1 tsp soy sauce, 1/2 tsp chilli powder and salt and mix well.
  3. Marinate the cubed egg pieces in this paste and keep it aside for 20 minutes.
  4. Heat oil in a pan and shallow fry the marinated eggs and keep it aside. ( Here I fried only half of the egg pieces and the remaining egg pieces used as it is).
  5. In the same pan, add the chopped ginger, garlic and green chillies and saute for a minute.
  6. Add diced onions and capsicum and saute till they are soft.
  7. Add crushed black pepper, tomato sauce, soy sauce, chilli sauce and salt and mix well.
  8. Then add the egg pieces and toss it well for 2 minutes.
  9. Mix 2 tsp corn flour in 3/4-1 cup of water, add it to the eggs and cook for 4-5 minutes on medium flame.
  10. Garnish with spring onions and serve warm...
Recipe adapted from here...

Sunday, 12 March 2017

Mango - Rose Milk Popsicles


Ingredients:

1 mango, peeled and cubed
1 cup milk
4-5 tbsp sugar (or as required)
few drops of rose milk mix/ essence

Preparation:
  1. In a bowl, add milk and enough sugar and mix well till sugar dissolves. Add rose milk mix to this and stir well. ( or blend milk, sugar and rose milk mix together)..
  2. Fill popsicle moulds halfway with this rose milk and freeze it for 1 hour.
  3. In a blender, add the cubed mango and enough sugar and puree it adding little water until smooth.
  4. Then pour this mango puree evenly over the rose milk layer and freeze for 6-8 hours or overnight...
  5. To release the popsicles, run the mould under the warm water for 20-30 seconds...Serve it immediately...

Saturday, 11 March 2017

Orange Muffins


Ingredients:

1 1/2 cup plain flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup yoghurt
1/2 cup orange juice
1/3 cup vegetable oil
1 tsp orange zest

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a 12- hole muffin tin with baking spray or line the muffin tin with paper liners.
  2. Sift the plain flour, baking powder, baking soda and salt together in a large bowl and keep it aside.
  3. In another mixing bowl, add sugar, yoghurt, orange juice, oil and orange zest and whisk well until everything is well combined.
  4. Make a well in the centre of the dry ingredients (step 2) and add the wet ingredients (step 3) and mix with a spatula until just combined. Do not over mix.
  5. Spoon the batter into the prepared muffin tin and bake for 15-18 minutes or until lightly golden golden and a skewer inserted comes out clean.
  6. Remove from oven and transfer the muffins to a wire rack to cool completely and then serve..

Friday, 10 March 2017

Kozhi Nirachathu / Stuffed Chicken With Gravy


                 The theme for this month's Muslim Food Blogger's Challenge is "Cooking from the Scrapbook". This is the 4th challenge and Alhamdulillah I am enjoying the participation and eagerly waiting for the future challenges... Thanks to Rafeeda for hosting such exciting challenges...
                Along with many handwritten recipe diaries, I have a collection of cut-out  recipes from old vanitha and other magazines which are filed in folders. And today's recipe is adapted from the vanitha magazine.....


Ingredients:

1 kg whole chicken, cleaned

For Marination:

1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste

For Stuffing:

3-4 tbsp chana dal/ kadalaparippu, cooked
1-2 eggs, boiled
1 onion, sliced
1 tbsp ginger paste
1 tbsp garlic paste
2 green chillies, crushed
2 tbsp coriander leaves, chopped
1 tbsp mint leaves, chopped
1/4 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/4 tsp turmeric powder
salt to taste
2 tbsp oil

For Masala Gravy:

3 sliced onions
1 tbsp ginger, crushed
1 tbsp garlic, crushed
2 green chillies, crushed
1 tomato, chopped
2 tsp kashmiri chilli powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala
few mint leaves
few coriander leaves
salt to taste
3 tbsp oil
1/4 cup grated coconut
1 tsp fennel seeds
4 dry red chillies

Preparation:
  1. Clean the whole chicken both inside and outside and make slits over the thicker parts of the chicken.
  2. In a bowl, add chilli powder, turmeric powder, garam masala and salt and make a thick paste adding little water.
  3. Apply this paste all over the chicken both inside and outside and keep it aside.
  4. To prepare the stuffing, heat 2 tbsp oil in a pan and add sliced onion and saute well adding little salt.
  5. Add ginger paste, garlic paste and crushed green chillies and saute well.
  6. Add chilli powder, coriander powder, turmeric powder and garam masala and mix well.
  7. Add coriander leaves and mint leaves and mix well.
  8. Add cooked chana dal to this and mix well for a minute.
  9. Then add boiled eggs and mix well. Switch off the flame and transfer this stuffing to a plate.
  10. Stuff the chicken with this filling- first insert the egg into the cavity and then the filling , taking care not to over stuff. Then tie the chicken's legs and the wings properly using a kitchen twine.
  11. In a large pan, heat 2 tbsp oil and add crushed ginger, garlic and green chillies and saute for a minute.
  12. Add sliced onions and saute well adding little salt.
  13. Add chilli powder, coriander powder, turmeric powder and garam masala and saute well till the raw smell disappears.
  14. Add chopped tomato and saute well till soft.
  15. Add 1/4 cup boiling water to this and mix well.
  16. Now place the stuffed chicken into this masala and cover the chicken with the masala. 
  17. Cover and cook at low flame for about 20 minutes. Then open the lid, turn over the chicken and cook covered for 10 minutes.
  18. In the meantime, heat 1 tbsp oil in a pan and roast grated coconut, fennel seeds and dry red chillies together till golden brown. Then grind it to a paste and adding 2 tbsp water.
  19. Add this paste to the cooked chicken, mix well and boil for 3-4 minutes at high flame.
  20. Switch off the flame and transfer carefully to a serving plate and top it with masala.. Garnish with coriander leaves and serve..



http://www.inlinkz.com/new/view.php?id=696954" title="click to view in an external page.">An InLinkz Link-up


Thursday, 9 March 2017

Carrot Pulissery


Ingredients:

2 big carrots, peeled and cubed
1/2 cup grated coconut
2 big green chillies
1/2 tsp cumin seeds
1 cup yoghurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, add cubed carrots and cook it adding 1 1/2 water till soft. Allow it to cool and then grind it along with its cooked water to a smooth puree and keep it aside.
  2. Grind grated coconut, green chillies and cumin seeds together to a smooth paste adding little water and keep it aside.
  3. In a large pan, add carrot puree, ground coconut paste and salt and mix well.
  4. Add water according to your consistency and heat well, stirring continuously. Don't allow to boil.
  5. Switch off the flame and transfer to a bowl. Allow it to cool and then add beaten yoghurt and mix well.
  6. Heat oil in a pan, splutter mustard seeds.Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery... Serve with rice..

Wednesday, 8 March 2017

Strawberry Salsa


Ingredients:

2 cups strawberries, finely chopped
1 jalapeno pepper, seeds removed and finely chopped
1/2 cup onion, finely chopped
1/4 cup coriander leaves, chopped
pinch of salt
1 tbsp fresh lemon juice
1 tsp sugar

Preparation:
  1. In a bowl, add the chopped strawberries, jalapeno, onion, coriander leaves. salt, lemon juice and sugar.
  2. Toss all together until combined and chill until ready to serve....

Tuesday, 7 March 2017

Chicken and Paneer Rice / Chicken - Paneer Pulao


Ingredients:

2 cups basmati rice
100 gm paneer, cubed
150 gm boneless chicken pieces
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 onion, sliced
3 green chillies, chopped
1 1/2 tsp ginger-garlic paste
1 tomato, chopped
1/4-1/2 cup yoghurt
3 cups water
2 cinnamon pieces
3 cloves
3 cardamoms
salt to taste
2 tbsp ghee
2 tbsp oil

Preparation:
  1. Wash and soak the rice in water for 10-15 minutes, drain it and keep it aside.
  2. Heat 1 tbsp oil and 1 tbsp ghee in a pan and fry the paneer cubes till light brown on both sides and keep it aside.
  3. In the same pan, add the chicken pieces, chilli powder, coriander powder, turmeric powder, garam masala and salt and mix well for 3-4 minutes.
  4. Add fried paneer to this and mix well for a minute and remove from the flame.
  5. Heat little oil and ghee in a pressure cooker and add cinnamon, cloves and cardamoms.
  6. Add sliced onion and saute well till transparent. Add ginger-garlic paste, green chillies and tomato and saute well.
  7. Add yoghurt to this and mix well.
  8. Add drained rice, water, fried chicken and paneer and mix well. Adjust the salt.
  9. Close the pressure cooker with its lid and cook for 1 whistle, switch off the flame and allow the pressure to go by itself.
  10. Open the lid and gently fluff the rice using a fork and transfer to a serving bowl... Serve hot with raita...
  • Adjust the spice level according to your taste....

Monday, 6 March 2017

Zucchini - Kadala / Black Chickpeas Thoran


Ingredients:

2 cups zucchini / courgette, chopped
1/4 cup black chickpeas / kadala
1/2 cup grated coconut
1/4-1/2 tsp chilli powder
1/4 tsp turmeric powder
1-2 green chillies, chopped
1 garlic clove, crushed
2 dried red chillies
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp urad dal
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Soak kadala/ chickpeas in water and pressure cook it adding enough water and salt and keep it aside.
  2. Peel and chop zucchini into small pieces.
  3. Heat oil in a pan and splutter mustard seeds. Add cumin seeds, urad dal, dried red chillies and curry leaves and mix well.
  4. Add grated coconut, crushed garlic, chopped green chilli, turmeric powder and chilli powder and mix well for 2-3 minutes.
  5. Then add the chopped zucchini and salt and mix well to coat with the spices.
  6. Cover and cook on low-medium flame for 4-5 minutes, stirring occasionally until zucchini is tender.
  7. Add cooked kadala to this, mix well and cook covered on low flame for 2 minutes. 
  8. Remove from flame and serve hot with rice...

Sunday, 5 March 2017

Polka Dot Basket Cake


                     Alhamdulillah... Today I reached the milestone of posting 1000 recipes in my blog. What initially started as a space for saving my tried recipes for future reference, turned out to be a passion for active blogging. My heartfelt thanks for all of you for your kind support and encouragement. I would like to thank my family, husband and especially three young children- Safa, Sheza and Shayaan who excitedly kept counting the number of posts in my blog. And a special thanks to my dear brother Sabith for constantly helping me on the technical sides of the website....

Ingredients:

For Cake :

3 cups all purpose flour/ plain flour
1 3/4 cup sugar
350 gm unsalted butter, at room temperature
6 eggs
4 tsp baking powder
2 tsp vanilla essence
1/2 tsp salt
1/2 cup milk
food gels/ colorings

For Buttercream Frosting: 

1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk

pink food gel/color
fondant flowers

Preparation:
  1. Preheat the oven to 180 degree celcius.
  2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
  3. In a large mixing bowl, beat butter, sugar and vanilla essence using a beater till creamy and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Then alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour and fold gently.
  6. Divide the batter into 2 parts - 1/3 and 2/3. Then further divide the 1/3 rd part of batter evenly between 6 bowls for tinting.
  7. Add different shades of food gels/ colorings in each bowl and mix until you have all 6 bright colours.
  8. Pour this coloured batter on the greased cake pop mould and bake for 12-13 minutes. ( or in the cake pop making machine and cook cake pops according to the instruction).



              9. Remove from the pan and let them to cool completely on a wire rack...


             10.  Grease 3 round 6 " cake pans and line with parchment paper or baking paper. 
          11. Add just enough batter to cover the bottom / base of 3 prepared pans and then place the cake balls.


           

           12. Cover the cake balls with rest of the batter, making sure you have an even amount of batter in each cake pan. ( The remaining batter was scooped over each cake ball to cover).
         13. Bake them in the preheated oven for 30-35 minutes. Remove cakes from oven and place onto a wire rack and let them cool completely..
           14. When the cakes are cool, wrap the cakes in cling wrap and chill them in the freezer for an hour.


For Frosting:
  1. In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
  2. One cup at time, add 2 cups of icing sugar , beating after each addition.
  3. Add vanilla extract and beat to combine. Add about 1 tbsp of milk/ cream and continue beating.
  4. Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk/ cream and beat until the desired consistency is reached.
Assembling the cake:
  1. In a serving plate/ cake board, layer the cakes and frost with a layer of buttercream icing between each layer.
  2. Then frost the outside of the entire cake with a thin layer of frosting (crumb coat) .
  3. Place this crumb coated cake in the fridge for about an hour to firm up the frosting.
  4. Then pipe basket weave pattern - using tip 47, start by piping a vertical stripe from the top to the bottom edge of the cake. Then squeeze horizontal stripes over the vertical stripes. Pipe a second vertical stripe over the edges of the horizontal stripes . Pipe another set of horizontal stripes between the gaps. Repeat the pattern to cover the sides of the cake as shown in link .......( Here I used pink and white buttercream frostings). 
  5. Using a small star tip , pipe a border along the top and bottom edges and decorate with different coloured fondant flowers....
  6. Cut the cake into slices and you can see the polka dots inside...Serve..

  • You may require more buttercream frostings for this cake, so prepare the frostings accordingly...

Saturday, 4 March 2017

Apple Jalebi


Ingredients:

2 apples
1 cup gram flour/ kadalapodi
1 cup plain flour
1 tbsp sugar
1 cup yoghurt
1/2 tsp baking powder
a pinch of salt
water as required

For Sugar syrup:

1 cup sugar
1 cup water
1/2 tsp lemon juice
few strands of saffron

Preparation:
  1. In a bowl, add the gram flour, plain flour, sugar, salt , yoghurt and baking powder and mix well.
  2. Add water little by little and make a thick smooth batter and keep it aside for 10 minutes.
  3. In a pan, boil water adding sugar. When it starts to boil, reduce the flame and add the lemon juice and saffron strands and heat it till the sugar syrup reaches one string consistency.
  4. Cut apple into thin round slices and remove the seed part (or core and slice the apples into thin rings/ rounds).
  5. Heat oil in a pan. Dip the sliced apples in the prepared batter to coat it evenly and carefully drop it in the oil.
  6. Fry them at medium flame in small batches until both sides are crispy and turns golden colour.
  7. Transfer these fried apple slices into the warm sugar syrup and let it soak for about 1 minute and then place them over wire rack to let the excess syrup to drain. 
  8. Serve hot...You can also serve them with vanilla ice cream....

Friday, 3 March 2017

Strawberry - Rose Milk Popsicles


Ingredients:

1 cup strawberries, chopped
1/2 tbsp lemon juice
1 cup milk
3-4 tbsp sugar (or as required)
few drops of rose milk mix/ essence

Preparation:
  1. In a blender, add the chopped strawberries, 1/2 tbsp lemon juice, enough sugar and puree it adding 1-2 tbsp water until very smooth.
  2. Fill popsicle moulds halfway with this strawberry puree and freeze it for 1 hour.
  3. In a bowl, add milk and enough sugar and mix well till sugar dissolves. Add rose milk mix to this and stir well. ( or blend milk, sugar and rose milk mix together)..
  4. Then pour this rose milk evenly over the strawberry layer and freeze for 6-8 hours or overnight...
  5. To release the popsicles, run the mould under the warm water for 20-30 seconds...Serve it immediately...

Thursday, 2 March 2017

Malabar Crab / Njandu Curry


Ingredients:

5 crabs, cleaned
1/2 cup grated coconut
2 onions, sliced
2 tomatoes, sliced
1 tbsp ginger, chopped
2 green chillies, slit
3 garlic cloves, crushed
small lemon sized tamarind
1 sprig curry leaves
2 tbsp kashmiri chilli powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
2 tsp coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Cut the crab into pieces and clean it and keep it aside. Soak tamarind in little water and extract its juice and keep it aside.
  2. Grind grated coconut, 1/4 tsp turmeric powder and fennel seeds together to a smooth paste adding about 3/4-1 cup of water and keep it aside.
  3. Heat 2-3 tbsp oil in a pan or claypot /manchatti and splutter fenugreek seeds.
  4. Add chopped ginger, green chillies, crushed garlic and curry leaves and saute for a minute.
  5. Add sliced onions and saute well till onion starts to brown slightly.
  6. Add sliced tomatoes and saute well till it turns soft.
  7. Then add kashmiri chilli powder, coriander powder and 1/4 tsp turmeric powder and saute for a minute.
  8. Add cleaned crabs and salt, mix well and cook it covered adding 1- 1 1/2 cup of water.
  9. When crabs are cooked, add ground coconut paste and tamarind extract, mix it well and bring it to a boil on medium flame.
  10. Add chopped coriander leaves and switch off the flame.. Serve hot with rice, pathiri, neer dosa etc...

Wednesday, 1 March 2017

Grilled Chicken Lollipops


Ingredients:

15 chicken lollipops
1 tbsp yoghurt
2 tsp kashmiri chilli powder
2 tsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp pepper powder
1/4- 1/2 tsp garam masala
few drops of red food color (optional)
salt to taste
2 tsp oil

Preparation:
  1. Take chicken wings and convert them into chicken lollipops. (Check this link )
  2. In a mixing bowl, add ginger-garlic paste, finely chopped green chillies, kashmiri chilli powder, yoghurt, lemon juice, pepper powder, garam masala, red food color, salt and 1 tsp oil and mix well to make a smooth marinade.
  3. Marinate the cleaned chicken lollipops with this paste, cover with a cling wrap and keep it in the refrigerator for at least 2 hours.
  4. Take out the bowl from the refrigerator about 30 minutes before grilling.
  5. Preheat the oven and grill the marinated lollipops in the oven at 180 degree celcius for about 20-25 minutes or till done, turning in between. Brush little oil on the chicken pieces in between grilling. Serve hot..
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